7. Responsibilities and Corrective Action Detail
- Log Driven within the HACCP Builder system
- Food Category Driven within the HACCP Builder system

8. Pest Control Plan

9. Cleaning and Sanitation Plan

10. Facility and Equipment Maintenance Plan

11. HACCP Standard Operating Procedures (SOPs)

It is vital to remember, that the HACCP Builder system is the driver for the complete Food Safety Management System. All logs, check lists are software driven and are referred to in detail within the system and/or plan. In addition, all logging and data is required to enter in the online HACCP Builder system. All data is delivered within the reporting module for review of ongoing compliance in detail (who, what, when, where, how).

Welcome to HACCP Builder.DESCRIPTION OF PROGRAM OVERVIEW AND FACILITY

NOTE: This document should be presented to your inspector prior to providing the entire plan. In addition, it should always remain the first page in your HACCP Based Food Safety Management System Overview and Plan. This page provides the inspector with an overview of the HACCP Based Food Safety Management System and HACCP Plan Sections and Organization.

REVIEW OF THE FOOD SAFETY PROGRAM
The food service manager will review the food safety program intermittently and when any significant changes occur in the operation. Additionally, the food safety manager will update each food safety record for each location as soon as any such changes occur (e.g., a new product/menu item is added or the HACCP process for a product/menu item changes due to the source of such an item or means of preparation).

Below is an overview of how the establishment will implement the HACCP Builder system for ongoing HACCP Compliance. All records will be submitted electronically and stored electronically on the www.haccpbuilder.com website.

3. Define who is responsible for verifying that the required records are being completed and properly maintained?
- Logs and check lists require initials of verifier
- Delivered in www.haccpbuilder.com system

4. Describe the training that has been provided to support the food safety program.
- HACCP Builder provides initial training on the system with complete users guide
- Delivered in www.haccpbuilder.com system
5. Do the managers and staff demonstrate knowledge of the plan?
- Actual usage of the HACCP Builder Food Safety System demonstrates knowledge of the plan
- Delivered in www.haccpbuilder.com system
6. Have there been any changes to the product/menu or operation (new equipment, etc.)?
- HACCP Builder can be updated 24/7/365 whenever there is a change
- Update vendors, customers, inventory, ingredients, product/menu items within www.haccpbuilder.com
- Delivered in www.haccpbuilder.com system
7. The update of the plan will be modified as soon as the additions or deletions are made within the system.
- Delivered in www.haccpbuilder.com system

PEST CONTROL PROCEDURE PLAN
1. There is removal of litter, waste, and cutting grass and weeds within the immediate vicinity of the buildings I structures to prevent breeding I harborage of pests.

2. There is inspection of the plant and extermination or other means to exclude pests, dirt, and filth that could contaminate food if neighboring grounds are not under the operators control, and are not maintained as above.
3. No pets shall be allowed in any area of the food plant. Guard or guide dogs shall only be allow in some areas where the presence of the dogs is unlikely to contaminate food, food contact surfaces, or food packaging materials.
4. Effective measures to exclude pests from processing areas and to protect against food contamination on the premises shall be taken.
5. Use of insecticides or rodenticides shall be used as defined by law and permitted only under precautions and restrictions that will protect against contamination of food, food contact surfaces, and food packaging materials.
6. Documentation as part of a pest control program shall be maintained.
PEST CONTROL PROGRAM
1. A systematic pest control program is essential to prevent adulteration. If the facility is dirty no amount of pest control chemicals will prevent or stop insect and rodent infestation. (A Pest Control Schedule and Report should be implemented in your online Food Safety Check List.) A. The entire production facility is inspected regularly for any evidence of pests. B. Storage areas are kept clean and free of debris and spilled food, which serve as a breeding area for pests C. Doors, windows, screens, walls, and floors are clean and well maintained so that pests cannot find a way into the establishment
2. The use of properly cleaned and sanitized insect- and rodent-proof, covered trash containers discourages pest breeding. Floor drains are properly trapped to prevent insect and rodent entry.3. All food items will be kept in closed, labeled containers and carefully inspected as received for evidence of pests before they are stored. Fresh ingredients are not added to old ingredients. For example, if flour from the bottom of the container of flour in dry storage contains flour beetles, a new supply of flour will become contaminated with beetles, if it is added to the old supply of flour.
4. If pests are discovered, immediate steps are taken to eliminate them.
5. HACCP requires verification by a supervisor or higher-level person that service provided by a pest control company was performed fully. This is done when the HACCP team does a monthly inspection of the facility.
6. Pest control reports are normally kept for six months.
7. Material Safety Data Sheets are kept and available for all pesticides used on the premises.
8. If traps are used to trap rodents, a Floor Plan must be made that indicates the location of these devices and the type of bait in each trap. (This needs to be based on an actual your blueprint/floor plan of your organization.)
9. Pesticides must be used correctly. Any commercial chemicals used for pest control are toxic when not used correctly. A pest control chemical list will be maintained in your online Food Safety Check List).
10. All food supplies must be placed in covered containers or removed from the area during pesticide application. All food contact surfaces must be covered or washed, rinsed, and sanitized after pesticide application.
11. Gaps around doors must be 1/4 inch or less.
12. All vendors must operate an effective pest control program. Service for outdoor poison bait must be monthly (licensed PCO only) and twice monthly for indoor rodent catch traps. Fly lights must be inspected and cleaned weekly.
13. Records must include a current business license from the pest control company, a certificate of liability insurance from pest control company, service records that specify the date of service, the nature of the service, and any observations or corrective actions that are necessary, an activity Jog for all devices, and a current device map with numbered locations and a legend that includes mechanical rodent traps, toxic bait stations, and insect lights. All toxic bait stations must be anchored to the ground and tamper proof.
14. A. chemical application log must be kept by the pest control service technician and MSDS for all chemicals, including pesticides; toxic bait. glue boards, etc., must be kept on file
15. All outdoor toxic bait stations must be anchored to the ground, tamper resistant, numbered, and located at least every 50 linear feet around the building.
16. Indoor mechanical craw ling pest devices must be numbered and located every 25 to 30 linear feet, along all indoor food storage areas.17. Fly traps are placed as necessary, but not in direct view from outdoors so they do not attract pests from outdoors. Explosive devices must not be located in food production areas and must be at least 20 feet from stored food or packaging. Non-explosive fly lights should not be located above exposed food, but can be located within 10 feet.

Buildings, fixtures, and other physical facilities of location shall be maintained in a sanitary condition and kept in repair sufficient to prevent food from becoming adulterated. The preventative equipment maintenance program will be followed to ensure that equipment, which may impact food safety, functions as intended. The maintenance procedures and frequencies are based on the equipment manufacturer’s manuals or equivalent, or on operating conditions that could affect the performance of the equipment. (See online Food Safety Check List to customize to your establishment. All equipment maintenance by equipment item can have a specific question assigned for safety check and notation of corrective actions.) A written calibration program will be followed, including calibration methods and frequencies. (Equipment calibration is recorded in online Food Safety Check List and for thermometers in the online Thermometer Calibration Log) Maintenance and calibration of equipment will be performed by appropriately trained personnel, and all work will be documented in the online Food Safety Check List and Thermometer Calibration Log.
1. HACCP requires verification by a supervisor or higher level person that the maintenance task was performed fully. This is accomplished by higher level authority signing and dating the logs and/or check lists of the completed maintenance or repair.
2. Thermostats and thermometers are accurately calibrated. If temperature sensing bulbs on equipment are dirty, inaccurate temperature readings will be produced. Dirt on refrigerator condensing coils or evaporator coils will decrease the effectiveness of the cooling units and increase energy expenditure. Poorly maintained malfunctioning equipment is dangerous to employees and will result in the production of unsafe products.
3. Instructions for using specific pieces of equipment are available to all personnel, in order that equipment is operated safely and maintained according to manufacturer directions. Management personnel must also instruct (or question) new employees on the proper use and maintenance of equipment before any new employee is allowed to use it.
4. Machine oil must be kept away from food. If it gets into food, it will make people very sick. Food grade lubricant must be used
5. Boiler chemicals must be food grade material
6. Equipment is checked by a food production person after any maintenance and/or repair, because equipment repair specialists may not always have corrected the problem or set the controls properly.
FOOD CONTACT SURFACE EQUIPMENT CONSTRUCTIONAll equipment and utensils shall be designed and of such materials and workmanship as to be adequately cleanable. Design and construction (and use) shall prevent the adulteration of food with lubricants, fuel, metal fragments, contaminated water, or any other contaminants. All equipment shall be installed so that it, and adjacent spaces, can be easily cleaned. Holding, conveying and manufacturing systems (e.g. gravimetric, pneumatic, closed, and automated) shall be designed and constructed to enable them to be maintained in an appropriate sanitary condition. Food contact surfaces shall be maintained to protect food from contamination from any source, including unlawful, indirect food additives. They shall be corrosion resistant when in contact with food; of non-toxic materials, and designed to withstand intended use, the action of food, and if applicable, cleaning compounds and sanitizing agents. Seams of food contact surfaces shall be smoothly bonded or maintained so as to minimize accumulation of food particles, dirt, and organic matter, thus minimizing the opportunity for growth of microorganisms. Worn surfaces shall be repaired or replaced immediately.

NON-FOOD CONTACT SURFACE EQUIPMENT CONSTRUCTIONNon-food-contact surfaces of equipment shall be cleaned as frequently as necessary to protect against contamination of food.
EQUIPMENT OPERATIONEquipment shall be operated so that the food produced will be at colder than the following: Refrigerator: Meat, fish, Poultry 40 degrees F Produce 40 degrees F Dairy 40 degrees F Freezer 0 degrees F
GASKETSAll gaskets on containers, refrigerators and freezers shall be cleaned and maintained. They will be replaced when damaged.
COOLING AND REFRIGERATION UNITSRefrigeration or cooling units shall have non-toxic, corrosion resistant racks with no restriction for bottom heat removal (e.g., food sitting on a solid shelf). Reach-in refrigerators shall not be used to cool more than 10 pounds of hot food above 120 degrees F per full door section per hour, unless specifically designed for food cooling. Refrigerators and food display units, when tested empty in operation, must be capable of holding a temperature of 38 degrees F or less over a 4-hour period with the door never opened, compressor on no more than 70% of the time. Air flow will be more than 50 feet per minute across the bottom of containers in the cooling area. Refrigeration compressors shall be kept free of dirt.
FREEZERSAll freezing and refrigerator units shall be self-defrosting. Freezers shall operate at 0 degrees F (-17.8 degrees C) when tested empty, door never opened in the kitchen over a 4 hour period. The compressor is allowed to be on 80% of the time.
SURPLUS EQUIPMENT AND ITEMS FOR REPAIRAll articles that are not pertinent to the current operation of the food establishment shall be stored properly or will be removed from the premises. Items for repair shall be handled within 5 days.
TEMPORARY REPAIRSIf temporary repairs are performed, they will be documented in the online Food Safety Check List and be accessible to supervisor. Temporary repairs will be recorded in the online Food Safety Check List history.

DUNNAGE RACKS, SHELVING, PALLETS, DOLLIES, ETC. These items are made of approved materials and are designed to store food 6 inches off the floor and 18 inches away from the wall to facilitate cleaning, maintenance, and pest control. Racks will be spot painted to mitigate rust.
BACKFLOW PREVENTION VALVES FOR PLUMBINGBackflow prevention valves on carbonated beverage dispensers shall be checked / changed at least once a year. There must be a 100-mesh filter and 10 micron filter in front of the valves to trap the extraneous material in water and prevent malfunction of the valve seats. All backflow prevention devices shall be checked / changed once a year.
WALL PENETRATIONAny pipe or wall penetration will be sealed to prevent pest infestation.
WAREWASHING EQUIPMENTThe manufacturer’s manual shall be available and shall be used to specify correct operating temperatures. An approved chemical feeder on the automatic warewasher shall be maintained. The audible or visible waning devices for replenishing the chemical sanitizer shall be in functioning condition. An accurate thermometer on the warewashing machine will be used to indicate all wash water, rinse, and sanitize temperatures. The pressure gauge and a valve to check pressure on the final rinse line shall be functional and maintained. Test kits shall be used to accurately measure sanitizer concentration. The temperature of the sanitizing rinse water in a high-temperature warewashing machine shall be at 180 degrees F (82.2 degrees C). There shall be an adequate concentration of detergent in clean water in the wash tank of the warewashing machine.

HACCP-Based SOPs

BANANA PREPARATION - 2 hours holding time

Always wash your hands properly before starting and after finishing any task. This will minimize the possibility of cross contamination and health hazards.

1. Tools needed a cutting board and a small knife.
2. Peel bananas.
3. When using any type of knife or blade, you MUST wear cut resistant gloves, with plastic gloves over.
4. Slice off the top and bottom of bananas and discard. Then slice them into small thin pieces.
5. Make sure you prepare the number of quarts on the prep chart.
6. Write holding time stickers following prep chart and stick them on container.
7. After use wash tools immediately do not leave any sharp blades in sink. This can cause serious injuries.

BLUEBERRY-BLACKBERRY-RASPBERRY PREPARATION - 3 days holding time

CEREAL - 14 days holding time

1. Always wash your hands properly before starting and after finishing any task. This will minimize the possibility of cross contamination and health hazards. Plastic gloves will be needed for this task.

2. Any open or old cases should be with "USE FIRST" stickers, so employees know which one to use first.

3. make sure the boxes of the cereals are kept sealed tightly to maintain quality of product.

4. Fill one additional clear bottle of cereal as back up and make sure you put holding time.

5. Change labels as needed.

6. Rotate and beak chain on Sunday Evening.

7. Sift cereal every morning. (Pour cereal into colander then gently move the colander back and forth and side to side til all crumbs fall through the hales of the colander, after done pour cereal back into it pitcher or container)

Cleaning and Sanitizing Food Contact Surfaces

Cleaning and Sanitizing Food Contact Surfaces

PURPOSE:
To prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned and sanitized.

INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP.

2. Follow State or local health department requirements.

3. Follow manufacturer’s instructions regarding the use and maintenance of equipment and use of chemicals for cleaning and sanitizing food contact surfaces. Refer to Storing and Using Poisonous or Toxic Chemicals SOP

4. If State or local requirements are based on the 2009 FDA Food Code, wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers, carts, and equipment:
- Before each use
- Between uses when preparing different types of raw animal foods, such as eggs, fish, meat, and poultry
- Between uses when preparing ready-to-eat foods and raw animal foods, such as eggs, fish, meat, and poultry
- Any time contamination occurs or is suspected

5. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers, carts, and equipment using the following procedure:
- Wash surface with detergent solution.
- Rinse surface with clean water.
- Sanitize surface using a sanitizing solution mixed at a concentration specified on the manufacturer’s label.
- Place wet items in a manner to allow air drying.

6. If a 3-compartment sink is used, setup and use the sink in the following manner:
- In the first compartment, wash with a clean detergent solution at or above 110 °F or at the temperature specified by the detergent manufacturer.
- In the second compartment, rinse with clean water.
- In the third compartment, sanitize with a sanitizing solution mixed at a concentration specified on the manufacturer’s label or by immersing in hot water at or above 171 °F for 30 seconds. Test the chemical sanitizer concentration by using an appropriate test kit.

7. If a dishmachine is used:
- Check with the dishmachine manufacturer to verify that the information on the data plate is correct.
- Refer to the information on the data plate for determining wash, rinse, and sanitization (final) rinse temperatures; sanitizing solution concentrations; and water pressures, if applicable.
- Follow manufacturer’s instructions for use.
- Ensure that food contact surfaces reach a surface temperature of 160 F or above if using hot water to sanitize.

MONITORING:
1. Foodservice employees will: During all hours of operation, visually and physically inspect food contact surfaces of equipment and utensils to ensure that the surfaces are clean.

2. In a 3-compartment sink, on a daily basis
- Visually monitor that the water in each compartment is clean.
- Take the water temperature in the first compartment of the sink by using a calibrated thermometer.
- If using chemicals to sanitize, test the sanitizer concentration by using the appropriate test kit for the chemical.
- If using hot water to sanitize, use a calibrated thermometer to measure the water temperature. Refer to Using and Calibrating Thermometers SOPs.

3. In a dishmachine, on a daily basis
- Visually monitor that the water and the interior parts of the machine are clean and free of debris.
- Continually monitor the temperature and pressure gauges, if applicable, to ensure that the machine is operating according to the data plate.
- For hot water sanitizing dishmachine, ensure that food contact surfaces are reaching the appropriate temperature by placing a piece of heat sensitive tape on a smallware item or a maximum registering thermometer on a rack and running the item or rack through the dishmachine.
- For chemical sanitizing dishmachine, check the sanitizer concentration on a recently washed food-contact surface using an appropriate test kit.
CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not following the procedures in this SOP.

2. Wash, rinse, and sanitize dirty food contact surfaces. Sanitize food contact surfaces if it is discovered that the surfaces were not properly sanitized. Discard food that comes in contact with food contact surfaces that have not been sanitized properly.

3. In a 3-compartment sink
- Drain and refill compartments periodically and as needed to keep the water clean.
- Adjust the water temperature by adding hot water until the desired temperature is reached.
- Add more sanitizer or water, as appropriate, until the proper concentration is achieved.

4. In a dishmachine
- Drain and refill the machine periodically and as needed to keep the water clean.
- Contact the appropriate individual(s) to have the machine repaired if the machine is not reaching the proper wash temperature indicated on the data plate.
- For a hot water sanitizing dishmachine, retest by running the machine again. If the appropriate surface temperature is still not achieved on the second run, contact the appropriate individual(s) to have the machine repaired. Wash, rinse, and sanitize in the 3-compartment sink until the machine is repaired or use disposable single service/single-use items if a 3-compartment sink is not available.
- For a chemical sanitizing dishmachine, check the level of sanitizer remaining in bulk container. Fill, if needed. "Prime" the machine according to the manufacturer’s instructions to ensure that the sanitizer is being pumped through the machine. Retest. If the proper sanitizer concentration level is not achieved, stop using the machine and contact the appropriate individual(s) to have it repaired. Use a 3-compartment sink to wash, rinse, and sanitize until the machine is repaired
VERIFICATION AND RECORD KEEPING:
Foodservice employees will record monitoring activities and any corrective action taken on the Food Contact Surfaces Cleaning and Sanitizing Log. The foodservice manager will verify that foodservice employees have taken the required temperatures and tested the sanitizer concentration by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the Food Contact Surfaces Cleaning and Sanitizing Log. The log will be kept on file for at least 1 year. The foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to be kept on file for a minimum of 1 year.

4. Use clean and sanitized equipment and utensils while preparing food.

5. Separate raw foods from ready-to-eat foods by keeping them in separate containers until ready to use and by using separate dispensing utensils. Refer to the Preventing Cross-Contamination During Storage and Preparation SOP.

6. Pre-chill ingredients for cold foods, such as sandwiches, salads, and cut melons, to 41 °F or below before combining with other ingredients.

7. If a dishmachine is used:
- Check with the dishmachine manufacturer to verify that the information on the data plate is correct.
- Refer to the information on the data plate for determining wash, rinse, and sanitization (final) rinse temperatures; sanitizing solution concentrations; and water pressures, if applicable.
- Follow manufacturer’s instructions for use.
- Ensure that food contact surfaces reach a surface temperature of 160°F or above if using hot water to sanitize.

8. Prepare food in small batches.

9. Limit the time for preparation of any batches of food so that ingredients are not at room temperature for more than 30 minutes before cooking, serving, or being returned to the refrigerator.

10. If potentially hazardous foods are not cooked or served immediately after preparation, quickly chill. Refer to the Cooling Potentially Hazardous Foods SOP.

MONITORING:
1. Use a clean, sanitized, and calibrated probe thermometer, preferably a thermocouple.

2. Take at least two internal temperatures from each pan of food at various stages of preparation.

3. Monitor the amount of time that food is in the temperature danger zone. It should not exceed 4 hours.

CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not following the procedures in this SOP.

2. Begin the cooking process immediately after preparation is complete for any foods that will be served hot.

3. Rapidly cool ready-to-eat foods or foods that will be cooked at a later time.

4. Immediately return ingredients to the refrigerator if the anticipated preparation completion time is expected to exceed 30 minutes.

5. Discard food held in the temperature danger zone for more than 4 hours.
VERIFICATION AND RECORD KEEPING:
Foodservice employees will record monitoring activities and any corrective action taken on the Food Contact Surfaces Cleaning and Sanitizing Log. The foodservice manager will verify that foodservice employees have taken the required temperatures and tested the sanitizer concentration by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the Food Contact Surfaces Cleaning and Sanitizing Log. The log will be kept on file for at least 1 year. The foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to be kept on file for a minimum of 1 year.

Cooking Potentially Hazardous Foods
PURPOSE:
To prevent foodborne illness by ensuring that all foods are cooked to the appropriate internal temperature.

SCOPE:
This procedure applies to foodservice employees who prepare or serve food.

KEYWORDS:
Cross-Contamination, Temperatures, Cooking

INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP. Refer to the Using and Calibrating Thermometers SOP.
2. Follow State or local health department requirements.
3. If a recipe contains a combination of meat products, cook the product to the highest required temperature.
4. If State or local health department requirements are based on the 2009 FDA Food Code, cook products to the following temperatures:
- 145 °F for 15 seconds
- Seafood, beef, and pork
- Eggs cooked to order that are placed onto a plate and immediately served
- 155 °F for 15 seconds
- Ground products containing beef, pork, or fish
- Fish nuggets or sticks
- Eggs held on a steam table
- Cubed or Salisbury steaks
- 165 °F for 15 seconds
- Poultry
- Stuffed fish, pork, or beef
- Pasta stuffed with eggs, fish, pork, or beef (such as lasagna or manicotti)
- 135 °F for 15 seconds
- Fresh, frozen, or canned fruits and vegetables that are going to be held on a steam table or in a hot box

MONITORING
1. Use a clean, sanitized, and calibrated probe thermometer, preferably a thermocouple.

2. Avoid inserting the thermometer into pockets of fat or near bones when taking internal cooking temperatures.

3. Take at least two internal temperatures from each batch of food by inserting the thermometer into the thickest part of the product which usually is in the center.

4. Take at least two internal temperatures of each large food item, such as a turkey, to ensure that all parts of the product reach the required cooking temperature.

CORRECTIVE ACTIONS
1. Retrain any foodservice employee found not following the procedures in this SOP.

VERIFICATION AND RECORD KEEPING
Foodservice employees will record product name, time, the two temperatures/times, and any corrective action taken on the Cooking and Reheating Temperature Log Foodservice manager will verify that foodservice employees has taken the required cooking temperatures by visually monitoring foodservice employees and preparation procedures during the shift and reviewing, initialing, and dating the temperature log at the close of each day. The Cooking and Reheating Temperature Log is to be kept on file for a minimum of 1 year.

PURPOSE:
To prevent foodborne illness by ensuring that all potentially hazardous foods are cooled properly.

SCOPE:
This procedure applies to foodservice employees who prepare or serve food.

KEYWORDS:
Cross-Contamination, Temperatures, Cooling, Holding

INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP. Refer to the Using and Calibrating Thermometers SOP.

2. Follow State or local health department requirements.

3. Modify menus, production schedules, and staff work hours to allow for implementation of proper cooling procedures.

4. If State or local requirements are based on the 2009 FDA Food Code, chill cooked, hot food from:
- 135 °F to 70 °F within 2 hours. Take corrective action immediately if food is not chilled from 135 °F to 70 °F within 2 hours.
- 70 °F to 41 °F or below in remaining time. The total cooling process from 135 °F to 41 °F may not exceed 6 hours. Take corrective action immediately if food is not chilled from 135 °F to 41 °F within the 6 hour cooling process.

5. Chill food rapidly using an appropriate cooling method:
- Place food in shallow containers no more than 4 inches deep and uncovered on the top shelf in the back of the walk-in or reach-in cooler
- Use a quick-chill unit such as a blast chiller.
- Stir the food in a container placed in an ice water bath.
- Add ice as an ingredient.
- Separate food into smaller or thinner portions.
- Pre-chill ingredients and containers used for making bulk items such as salads.

6. If State or local requirements are based on the 2009 FDA Food Code, chill cooked, hot food from:
- 135 °F to 70 °F within 2 hours. Take corrective action immediately if food is not chilled from 135 °F to 70 °F within 2 hours.
- 70 °F to 41 °F or below in remaining time. The total cooling process from 135 °F to 41 °F may not exceed 6 hours. Take corrective action immediately if food is not chilled from 135 °F to 41 °F within the 6 hour cooling process.

7. Chill prepared, ready-to-eat foods such as tuna salad and cut melons from 70 °F to 41 °F or below within 4 hours. Take corrective action immediately if ready-to-eat food is not chilled from 70 °F to 41 °F within 4 hours.

MONITORING:
1. Use a clean, sanitized, and calibrated probe thermometer to measure the internal temperature of the food during the cooling process.

2. Monitor temperatures of products every hour throughout the cooling process by inserting a probe thermometer into the center of the food and at various locations in the product.

CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not following the procedures in this SOP.

2. Reheat cooked, hot food to 165 °F for 15 seconds and start the cooling process again using a different cooling method when the food is
- Above 70 °F and 2 hours or less into the cooling process; and
- Above 41 °F and 6 hours or less into the cooling process.

3. Discard cooked, hot food immediately when the food is
- Above 70 °F and more than 2 hours into the cooling process; or
- Above 41 °F and more than 6 hours into the cooling process.

4. Use a different cooling method for prepared ready-to-eat foods when the food is above 41 °F and less than 4 hours into the cooling process.

5. Discard prepared ready-to-eat foods when the food is above 41 °F and more than 4 hours into the cooling process.

VERIFICATION AND RECORD KEEPING:
Foodservice employees will record temperatures and corrective actions taken on the Cooling Temperature Log. Foodservice employees will record if there are no foods cooled on any working day by indicating "No Foods Cooled" on the Cooling Temperature Log. The foodservice manager will verify that foodservice employees are cooling food properly by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the temperature log each working day. The Cooling Temperature Logs are to be kept on file for a minimum of 1 year.

INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP. The best practice for a date marking system would be to include a label with the product name, the day or date, and time it is prepared or opened. Examples of how to indicate when the food is prepared or opened include:
- Labeling food with a calendar date, such as "cut cantaloupe, 5/26/12, 8:00 a.m.,
- Identifying the day of the week, such as "cut cantaloupe, Monday, 8:00 a.m.," or
- Using color-coded marks or tags, such as cut cantaloupe, blue dot, 8:00 a.m. means "cut on Monday at 8:00 a.m".

2. Follow State or local health department requirements.

3. Label ready-to-eat, potentially hazardous foods that are prepared on-site and held for more than 24 hours.

4. Label any processed, ready-to-eat, potentially hazardous foods when opened, if they are to be held for more than 24 hours.

7. Indicate with a separate label the date prepared, the date frozen, and the date thawed of any refrigerated, ready-to-eat, potentially hazardous foods.

8. Calculate the 7-day time period by counting only the days that the food is under refrigeration. For example: On Monday, 8/1/12, lasagna is cooked, properly cooled, and refrigerated with a label that reads, "Lasagna, Cooked, 8/1/12." On Tuesday, 8/2/12, the lasagna is frozen with a second label that reads, "Frozen, 8/2/12." Two labels now appear on the lasagna. Since the lasagna was held under refrigeration from Monday, 8/1/12 – Tuesday, 8/2/12, only 1 day is counted towards the 7-day time period. On Tuesday 8/16/12 the lasagna is pulled out of the freezer. A third label is placed on the lasagna that reads, "Thawed, 8/16/12." All three labels now appear on the lasagna. The lasagna must be served or discarded within 6 days.

MONITORING:
1. A designated employee will check refrigerators daily to verify that foods are date marked and that foods exceeding the 7-day time period are not being used or stored.

CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not following the procedures in this SOP.

2. Foods that are not date marked or that exceed the 7-day time period will be discarded.

VERIFICATION AND RECORD KEEPING:
The foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to be kept on file for a minimum of 1 year.

1. The 3 compartment sinks: left sanitizer water, middle rinse and right wash

2. Before filling the sinks; wash, rinse and sanitize the dishwashing sinks before each use and at closing.

3. WASH water sink should be filled to the limit with hot water as hot as your hands can resist (120F) and mixed with dish soap.

4. RINSE water sink should be filled to the limit with hot water as hot as your hands can resist.

5. SANITIZE water solution rate should be at range 200 ppm and water must be at room temperature. Use a sanitizer test strip daily to test sanitizer solution strenght.

6. Any liquid residues should be discarded in the floor drain before "Wash".

7. If any food residues are left discard it in the trash before"Wash".

8. Place dirty dishes in WASH compartment and scrub them making sure all food particles have been removed.

9. Make sure to use a blue towel, never wash dishes with an abrasive pad.

10. Remove dishes one by one from Wash to RINSE compartment.

11. At last, remove the dishes from the RINSE compartment one by one to the SANITIZER sink making sure they are completely submerged in sanitizer water at least for 60 seconds.

12. After sanitizing the dishes let them AIR DRY upside down in shelf provided.

13. STORE dishes where indicated.

14. At closing wear plastic gloves to clean the floor drain with a scrub pad and soap. Then pour hot water so dirt can be remove.

DRY TOPPINGS - 14 days holding time

Store must have, in total, more than 50 topping of fruits, dry topping and frozen topping. All toppings must be in minis sizes, where possible.

Mandatory Topping:

- Carob Chips

- Yogurt Chips

- Chocolate Chips

- Coconut Flakes

- Mini M&M's

- Mini Reese's Pieces

- Rainbow Nonpareils

- Peanut Butter

- Mini Gummy Bears

- Mini Sour Gummy Worms

- Oreo

- Milk Chocolate Caramel Turtles

- Cookies & Cream Clusters

- Butterfinger Pieces

- Lo-Fat Granola

- Walnuts

- Whipped Cream

- Maraschino Cherries

- White Chocolate ChipsOptional Topping:

- Roasted Sliced Almonds

- S'Mores

- Milky Way

- Grasshopper Cookies

- Cappuccino Crunch

- Chocolate Clodhoppers

- Mini Jelly Beans

- Nerds

- Crushed Heath Bars

- Craisins

- Chocolate Raisins

Mandatory Cereal Pourers:
- Chocolate Crispies

- Crunch Berry

- Fruity Crispies

- Cookies Disks

- Oats & Charms

- Chopped Peanuts

Optional Cereals:

- Fruity Loops

- Reese's Puffs

- Cinnamon Toast Crunch

Mandatory Ghirardelli Syrups:

- Caramel

- White Chocolate

- Dark Chocolate "Black Label"

Mandatory Squeeze Bottles:

- PB Sauce

- Rainbow Sprinkles

- Chocolate Sprinkles

- Graham Crackers Crumbs

EMPTY TRASH

1. Take trash can liner with you.

2. Lift up the purple trash receptacle and place the new bag.

3. Take the enitre container with the trash to the back room (this will prevent leakage).

4. Then pull the trash out of can and open lid to the wheel trash container to dispose of the garbage.

5. When the trash container with the wheelis is full; take the trash to the dumpster.

6. Repeat the process as needed.

7. Wash your hands after throwing out the garbage. When finished withthe task wash your hands and then return to your position.

FLOOR CLEANING

1. First sweep the floor before mopping.

2. With the soft broom; sweep the trash into dust pan and discard the trash in a garbage can.

3. Sweep floor when dirty or as needed.

4. Place "Wet Floor" signs in the areas to be mopped.

5. Fill mop bucket with hot water only half way full (no chemicals). Do not use any chemical indining room floor because it will cause it to deteriorate. Chemicals can be used for backroom floor.

6. Mop floor in small sections in an "S" motion.

7. Once you're done with cleaning the floor, squeeze the mop and hang it to air dry. Also hang broom and dust pan when done in their correct place.

8. Empty dirty water in floor drain and rinse out mop bucket.

9. Wash your hands after finishing the task and then return to your position.

FREEZER TOPPINGS - 5 days holding time

- Brownie Bites

- Chopped Reese's pieces

- Cheesecake Bites

- Mochi bites

- Raspberry chocolate chips

TOPPINGS MAY BE EDITED UPON REQUEST OF OWNER OR STORE MANAGER.

NOTE: Seasonal topping and seasonal flavored yogurts will be served as well, such as Peppermint, Eggnog, Pumpkin, Irish Mint.

Handling A Food Recall

Handling A Food Recall

PURPOSE:
To prevent foodborne illness in the event of a product recall.

SCOPE:
This procedure applies to foodservice employees who prepare or serve food.

KEYWORDS:
Food Recalls

INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP.

2. Follow State or local health department requirements.

3. Review the food recall notice and specific instructions that have been identified in the notice.

4. Communicate the food recall notice to feeding sites.

5. Hold the recalled product using the following steps:
- Physically segregate the product, including any open containers, leftover product, and food items in current production that items contain the recalled product.
- If an item is suspected to contain the recalled product, but label information is not available, follow the corporation’s procedure for disposal

6. Mark recalled product "Do Not Use"and "Do Not Discard"Inform the entire staff not to use the product.

7. Do not destroy any USDA commodity food without official written notification from the State Distributing Agency, USDA Food Safety Inspection Services (FSIS), or State or local health department.

8. Inform the public relations coordinator of the recalled product.

9. Identify and record whether any of the product was received in the site/location, locate the food recall product by feeding site, and verify that the food items bear the product identification code(s) and production date(s) listed in the recall notice.

10. Obtain accurate inventory counts of the recalled products from every feeding site, including the amount in inventory and amount used.

11. Account for all recalled product by verifying inventory counts against records of food received at the feeding site.

MONITORING:
1. Foodservice employees and foodservice manager will visually observe that sites have segregated and secured all recalled products.
CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not following the procedures in this SOP.

2. Determine if the recalled product is to be returned and to whom, or destroyed and by whom.

3. Notify feeding site staff of procedures, dates, and other specific directions to be followed for the collection or destruction of the recalled product.

4. Consolidate the recall product as quickly as possible, but no later than 30 days after the recall notification.

5. Conform to the recall notice using the following steps
- Report quantity and site where product is located to manufacturer, distributor, or State agency for collection. The quantity and location of the affected USDA commodity food must be submitted to the State Distributing Agency within 10 calendars days of the recall
- Obtain the necessary documents from the State Distributing Agency for USDA commodity foods. Submit necessary documentation for reimbursement of food costs.
- Complete and maintain all required documentation related to the recall including
- Recall notice
- Records of how food product was returned or destroyed
- Reimbursable costs
- Public notice and media communications
- Correspondence to and from the public health department and State agency
VERIFICATION AND RECORD KEEPING:
Foodservice employees will record the name of the contaminated food, date, time, and the reason why the food was discarded on the Damaged or Discarded Product Log. The foodservice manager will verify that appropriate corrective actions are being taken by reviewing, initialing, and dating the Damaged or Discarded Product Log each day. Maintain the Damaged or Discarded Product Logs for a minimum of 1 year.

INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP. Refer to the Using and Calibrating Thermometers SOP.

2. Follow State or local health department requirements.

3. If State or local health department requirements are based on the 2009 FDA Food Code:
- Hold hot foods at 135 °F. or above
- Hold cold foods at 41 °F.or below

MONITORING:
1. Use a clean, sanitized, and calibrated probe thermometer to measure the temperature of the food.

2. Take temperatures of foods by inserting the thermometer near the surface of the product, at the thickest part, and at other various locations.

3. Take temperatures of holding units by placing a calibrated thermometer in the coolest part of a hot holding unit or warmest part of a cold holding unit.

4. For hot foods held for service:
- Verify that the air/water temperature of any unit is at 135 °F or above before use
- Reheat foods in accordance with the Reheating for Hot Holding SOP
- All hot potentially hazardous foods should be 135 °F or above before placing the food out for display or service.
- Take the internal temperature of food before placing it on a steam table or in a hot holding unit and at least every 2 hours thereafter

5. For cold foods:
- Rapidly chill the food using an appropriate cooling method if the temperature is found to be above 41 °F and the last temperature measurement was 41 °F or below and taken within the last 2 hours:
- Place food in shallow containers (no more than 4 inches deep) and uncovered on the top shelf in the back of the walk-in or reach-in cooler
- Use a quick-chill unit like a blast chiller
- Stir the food in a container placed in an ice water bath
- Add ice as an ingredient
- Separate food into smaller or thinner portions

6. For cold foods in storage:
- Take the internal temperature of the food before placing it into any walk-in cooler or reach-in cold holding unit
- Chill food in accordance with the Cooling Potentially Hazardous Foods SOP if the food is not 41 °F or below
- Verify that the air temperature of any cold holding unit is at 41 °F or below before use and at least every 4 hours thereafter during all hours of operation.

CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not following the procedures in this SOP.

2. For hot foods:
- Reheat the food to 165 °F for 15 seconds if the temperature is found to be below 135 °F and the last temperature measurement was 135 °F or higher and taken within the last 2 hours. Repair or reset holding equipment before returning the food to the unit, if applicable
- Discard the food if it cannot be determined how long the food temperature was below 135 °F

3. For cold foods:
- Rapidly chill the food using an appropriate cooling method if the temperature is found to be above 41 °F and the last temperature measurement was 41 °F or below and taken within the last 2 hours:
- Place food in shallow containers (no more than 4 inches deep) and uncovered on the top shelf in the back of the walk-in or reach-in cooler
- Use a quick-chill unit like a blast chiller
- Stir the food in a container placed in an ice water bath
- Add ice as an ingredient
- Separate food into smaller or thinner portions

4. Repair or reset holding equipment before returning the food to the unit, if applicable.

5. Discard the food if it cannot be determined how long the food temperature was above 41 °F.
VERIFICATION AND RECORD KEEPING:
Foodservice employees will record temperatures of food items and document corrective actions taken on the Hot and Cold Holding Temperature Log. A designated foodservice employee will record air temperatures of coolers and cold holding units on the Refrigeration Logs. The foodservice manager will verify that foodservice employees have taken the required holding temperatures by visually monitoring foodservice employees during the shift and reviewing the temperature logs at the close of each day. The temperature logs are to be kept on file for a minimum of 1 year.

Always wash your hands properly before starting and after finishing any task. This will minimize the possibility of cross contamination and health hazards.

1. Tools needed cutting board, fruit peeler and small paring knife.

2. When using any type of knife or blade wear cut-resistant gloves, with plastice gloves over.

3. Rinse kiwi with cold water. Never use hot water because it can deteriorate the fruit.

4. Peel kiwi from a back to front direction, after cut a small piece of the two sides of the kiwi and discard. Cut in half (horizontal direction) and in small pieces cut the rest in vertical direction.

5. Make sure you prepare the number of quarts on the prep-chart.

6. Write holding time stickers following prep chart and stick them on container.

7. After use wash tools immediately do not leave any sharp blades in sink. This can cause serious injuries.

MANGO PREPARATION - 3 days holding time

NAPKINS AND CUPS DISPENSER

1. Fill cups to the top, but do not go over the edge.

2. Do the same for the napkin dispenser.

3. Do these tasks every time there is a short supply of napkins and cups.

4. Wipe stand when it gets dirty.

5. Before handling any food wash your hands first.

6. At closing nothing should be left under the stand.

Wash your hands after finishing the task and the return to your position.

OPENING PROCEDURES

1. If any foam is accumulated on top of yogurt machines. Take it out using a white spatula and 1/6 sized 6 in container. Make sure you use a different spatula for every different flavor. This will prevent flavors from combining, avoiding any allergy reactions to our customers.

5. Flip the tube every morning where one end of the hole should be inside of the yogurt and the opposite end in the top.

6. Then put the air orifice into the hole in the top of the tube.

7. Press AUTO key located in front of the machine to activate refrigeration system.

8. After 3 minutes the machine is in AUTO mode take a 1/6 sized 4 inch container to test the yogurt using every flavor handle in each machine.

9. The temperature of the mix inside of the mix hopper, and walk-in cooler should be below 40 degrees F (this has to be checked on a daily basis).

PAPER AND SUPPLIES DELIVERY

1. First make sure to check fromt he invoice delivery that all cases are delivered.

2. With a safety box cut opener, open the boxes from the delivery that contain the cups. The bottom portion of the cups should be facing you.

3. Just open the cases as you need them. After placing the cases in the correct storage shelf, the ones that are not needed should be placed in it assigned location, or depending on your store image design. Remember the cases CANNOT be left on the floor for Food Safety purposes.

Personal Hygiene

Personal HygienePURPOSE:
To prevent contamination of food by foodservice employees.

SCOPE:
This procedure applies to foodservice employees who handle, prepare, or serve food.

KEYWORDS:
Personal Hygiene, Cross-Contamination, Contamination

INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP.

2. Follow State or local health department requirements.

3. Follow the Employee Health Policy. (Employee health policy is not included in this resource.)

4. Report to work in good health, clean, and dressed in clean attire.

5. Change apron when it becomes soiled.

6. Wash hands properly, frequently, and at the appropriate times.

7. Keep fingernails trimmed, filed, and maintained so that the edges are cleanable and not rough.

10. Do not wear any jewelry except for a plain ring such as a wedding band.

11. Treat and bandage wounds and sores immediately. When hands are bandaged, single-use gloves must be worn.

12. Cover a lesion containing pus with a bandage. If the lesion is on a hand or wrist, cover with an impermeable cover such as a finger cot or stall and a single-use glove.

13. Eat, drink, use tobacco, or chew gum only in designated break areas where food or food contact surfaces may not become contaminated.

14. Taste food the correct way:
- Place a small amount of food into a separate container.
- Step away from exposed food and food contact surfaces.
- Use a teaspoon to taste the food. Remove the used teaspoon and container to the dish room. Never reuse a spoon that has already been used for tasting.
- Wash hands immediately.

15. Wear suitable and effective hair restraints while in the location.

MONITORING:
1. A designated foodservice employee will inspect employees when they report to work to be sure that each employee is following this SOP.
2. The designated foodservice employee will monitor that all foodservice employees are adhering to the personal hygiene policy during all hours of operation.

CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not following the procedures in this SOP.
2. Discard affected food.
VERIFICATION AND RECORD KEEPING:
The foodservice manager will verify that foodservice employees are following this SOP by visually observing the employees during all hours of operation. The foodservice manager will complete the Food Safety Checklist daily. Foodservice employees will record any discarded food on the Damaged or Discarded Product Log. The Food Safety Checklist and Damaged or Discarded Product Logs are to be kept on file for a minimum of 1 year.

Always wash your hands properly before starting and after finishing any task. This will minimize the possibility of cross contamination and health hazards.

1. Tools needed cutting board and plastic serrated knife.

First Option: using pre-cut Pineapple

1. Remove pre-cut Pineapple's trays from walk-in cooler and place them on cleaned and sanitizzed preparation table.

2. Peel clear plastic cover off.

3. Place small portion of pre-cut pineapples on cleaned and sanitized cutting board.

4. Using plastic serrated knife cut the pineapple pieces into 1/2 inch by 1.2 inch cubes or wedges and place them in a CAMBRO container.

5. Make sure you prepare the number of quarts on the prep-chart.

6. Write holding time stickers following prep chart and stick them on container.

7. After use wash tools immediately do not leave any sharp blades in sink. THis can cause serious injuries.

Second Option: Using Whole Pineapple

1. Rinse pineapple with cold water. Never use hot water because it can deteriorate the fruit.

2. When using any type of knife or blade wear cut-resistent gloves, with plstic gloves over.

3. Please pineapple on its side to cut the crown and the stem off. Stand the pineapple up on one end then slice the skin off from top to bottom leave as much flesh as possible, also remove the eye spots.

4. Cut the pineapple into halves, then quarters for cubes or wedges. For each quarter cut off the core, that will be on its edge. Then finally cut them into 1/2inch by 1/2 inch cubes or wedges and place them in a CAMBRO container.

5. make sure you prepare the number of quarts on the prep-chart.

6. Write holdin time stickers following prep chart and stick them on container.

7. After use wash tools immediately do not leave any sharp blades in sink. This can cause serious injuries.

Preventing Contamination at Food Bars

Preventing Contamination at Food Bars

PURPOSE:
To prevent foodborne illness by ensuring that all items held on food bars are protected from contamination.

SCOPE:
This procedure applies to anyone who is responsible for maintaining and monitoring the self-service food bars.

KEYWORDS:
Contamination, Self-Service, Salad Bars, Food Bars

INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP.

2. Follow State or local health department requirements.

3. Follow Employee Health Policy, Personal Hygiene, and Washing Hands SOPs. (Employee health policy is not included in this resource.)

6. Provide an appropriate clean and sanitized utensil for each container on the food bar.

7. Replace existing containers of food with new containers when replenishing the food bar.

8. Assist customers who are unable to properly use utensils.

9. Ensure that customers use a clean dish when returning to the food bar.

10. Store eating utensils with the handles up or in a manner to prevent customers from touching the food contact surfaces.

11. Avoid using spray chemicals to clean food bars when in use.

MONITORING:
1. Monitor and record temperatures of food in accordance with the Holding Hot and Cold Potentially Hazardous Foods SOP

2. Continually monitor food containers to ensure that utensils are stored on a clean and sanitized surface or in the containers with the handles out of the food.

3. Continually monitor customers use of the food bar to ensure that customers are not:
- Touching food with their bare hands
- Coughing, spitting, or sneezing on the food
- Placing foreign objects in the food
- Using the same plate for subsequent trips

CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not following the procedures in this SOP.

2. Remove and discard contaminated food.

3. Demonstrate to customers how to properly use utensils.

4. Discard the food if it cannot be determined how long the food temperature was above 41 °F or below 135 °F.

VERIFICATION AND RECORD KEEPING:
The foodservice manager will verify that foodservice employees are assigned to maintain food bars during all hours of operation. Foodservice employees will record temperatures of food items and document corrective actions taken on the Hot and Cold Holding Temperature Log. The foodservice manager will complete the Food Safety Checklist daily. This form is to be kept on file for a minimum of 1 year. Foodservice employees will document any discarded food on the Damaged or Discarded Product Log. The foodservice manager will verify that appropriate corrective actions are being taken by reviewing, initialing, and dating the Damaged or Discarded Product Log each day. The Hot and Cold Holding Temperature Log and the Damaged or Discarded Product Log are to be kept on file for a minimum of 1 year.

5. Separate raw animal foods, such as eggs, fish, meat, and poultry, from ready-to-eat foods, such as lettuce, cut melons, and lunch meats during receiving, storage, and preparation.

6. Separate different types of raw animal foods, such as eggs, fish, meat, and poultry, from each other, except when combined in recipes.

7. Store raw animal foods in refrigerators or walk-in coolers by placing the raw animal foods on shelves in order of cooking temperatures with the raw animal food requiring the highest cooking temperature, such as chicken, on the lowest shelf.

8. Separate unwashed fruits and vegetables from washed fruits and vegetables and other ready-to-eat foods.

9. Use only dry, cleaned, and sanitized equipment and utensils. Refer to Cleaning and Sanitizing Food Contact Surfaces SOP for proper cleaning and sanitizing procedure.

10. Touch only those surfaces of equipment and utensils that will not come in direct contact with food.

11. Place food in covered containers or packages, except during cooling, and store in the walk-in refrigerator or cooler.

12. Designate an upper shelf of a refrigerator or walk-in cooler as the "cooling"shelf. Uncover containers of food during the initial quick cool-down phase to facilitate cooling.

13. Clean the exterior surfaces of food containers, such as cans and jars, of visible soil before opening.

MONITORING:
1. A designated foodservice employee will continually monitor food storage and preparation to ensure that food is not cross-contaminated.
CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not following the procedures in this SOP.

2. Separate foods found improperly stored.

3. Discard ready-to-eat foods that are contaminated by raw eggs, raw fish, raw meat, or raw poultry.
VERIFICATION AND RECORD KEEPING:
The foodservice manager will visually observe that employees are following these procedures and taking all necessary corrective actions during all hours of operation. The foodservice manager will periodically check the storage of foods during hours of operation and complete the Food Safety Checklist daily. The Food Safety Checklist will be kept on file for a minimum of 1 year. Foodservice employees will document any discarded food on the Damaged and Discarded Product Log. The foodservice manager will verify that appropriate corrective actions are being taken by reviewing, initialing, and dating the Damaged and Discarded Product Log each day. The Damaged and Discarded Product Log is to be kept on file for a minimum of 1 year.

12. Transfer foods to their appropriate locations as quickly as possible.

MONITORING:
1. Inspect the delivery truck when it arrives to ensure that it is clean, free of putrid odors, and organized to prevent cross-contamination. Be sure refrigerated foods are delivered on a refrigerated truck.

2. Check the interior temperature of refrigerated trucks.

3. Confirm vendor name, day and time of delivery, as well as driver’s identification before accepting delivery. If driver’s name is different from what is indicated on the delivery schedule, contact the vendor immediately.

4. Check frozen foods to ensure that they are all frozen solid and show no signs of thawing and refreezing, such as the presence of large ice crystals or liquids on the bottom of cartons.

5. Check the temperature of refrigerated foods.
- For fresh meat, fish, and poultry products, insert a clean and sanitized thermometer into the center of the product to ensure a temperature of 41 °F or below. The temperature of milk should be 45 °F or below
- For packaged products, insert a food thermometer between two packages being careful not to puncture the wrapper. If the temperature exceeds 41 °F, it may be necessary to take the internal temperature before accepting the product.
- For eggs, the interior temperature of the truck should be 45 °F or below.

6. Check dates of milk, eggs, and other perishable goods to ensure safety and quality.

7. Check the integrity of food packaging.

CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not following the procedures in this SOP.

2. Reject the following:
- Frozen foods with signs of previous thawing
- Cans that have signs of deterioration, such as swollen sides or ends, flawed seals or seams, dents, or rust
- Punctured packages
- Foods with out-dated expiration dates
- Foods that are out of safe temperature zone or deemed unacceptable by the established rejection policy
VERIFICATION AND RECORD KEEPING:
Record the temperature and the corrective action on the delivery invoice or on the Receiving Log. The foodservice manager will verify that foodservice employees are receiving products using the proper procedure by visually monitoring receiving practices during the shift and reviewing the Receiving Log at the close of each day. Receiving Logs are kept on file for a minimum of 1 year.

1. MIX LOW indicator light is located on the front of the machine. When the light is flashing this indicates that the mix hopper has a low supply of mix and should be refilled as soon as possible.

2. Always maintain at least 3" of mix inside the Hopper. If you unintentionally add mix, a freeze-up may occur. This will cause damage to the machine, which in effect the customer will leave unsatisfied.

3. First take from walk-in cooler any "use first" label stickers that are on yogurt cartons.

6. Pour it slowly into correct compartment of the machine to prevent mixing it with the wrong flavor.

7. Make sure nothing is left in the carton after folding the carton flat looking to be discarded.

8. The machine can be filled at least 1 inch from top of the mix hopper, shake product well before opening.

Important Note: When opening the cartons, do not touch the rim where the product is poured from. Under no circumstances should any object or any part of a person's body come in contact with the product.

REGISTER DISPLAY MENU AND TV CLEANING

1. Three times a week dust off the appliances.

2. Clean them with a duster brush.

3. Wash your hands after finishing the task and then return to your position.

REGISTER OPERATOR CASH POLICIES AND PROCEDURES ACKNOWLEDGEMENT

Register operator cash policies are written to ensure all employees handling cash have a clear and thorough understanding of how cash is to be handled in "Cups". Adhering to the policies will help reduse the chances of errors and cash shortages occurring. These policies also safeguard the integrity of our cash register operators if they are correctly followed.

Please read the policy carefully and contact your supervisor if you do not understand any of the following policies:

CASH HANDLING POLICIES:
- Register operators are fully accountable and responsible for the efficient and accurate operation of the cash register.
- Register operators are responsible for the integrity and protection of the cash in the register.
- Consistent shortage or overages will result in disciplinary action.
- Register operator voids/discounts exceeding 2.5% of sales are considered unsatisfactory performance.

TERMINATION:
The following will result in immediate termination:
- Misuse of coupons, discounts or voids
- Failure to ring in sales
- Giving free food to friends, relatives or employees
- Register manipulation of any type
- Theft of any type
- Allowing any other employee access to your register
- If a consistent disregard of following company cash control policies and procedures is evident or if there is an excessive shortage or overage, immediate termination may result pending review.
- No termination of a crew person for this policy can be done without review and approval by the Manager and Human Resources Manager.

NOTATION OF PERFORMANCE
- Any register operator who has knowingly not followed company cash control policies and procedures will face NOTATION OF PERFORMANCE.
- In accordance with existing disciplinary procedures regardless of a cash overage or shortage.
- Register operators whose register banks in excess of $5.00, over or short may face NOTATION OF PERFORMANCE
- Register operator void/discount guideline is 3.5% of sales.
- Register operator violations of cash control policicies and procedures will be documented on the "Disciplinary Notice" form kept permanently in the employee personnel file.
- If a register operator has gone 6 months without a cash control violation, all previous "NOTATION OF PERFORMANCE" may be disregarded but not removed from the file.

ACKNOWLEDGEMENT SHEET:
I have read and understood the above Cups' register operator policies and procedures.

I acknowledge that I have received a copy and agree to abide by the terms and conditions outlined in the policy.

INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP. Refer to the Using and Calibrating Thermometers SOP.

2. Follow State or local health department requirements.

3. If State or local requirements are based on the 2009 FDA Food Code, heat processed, ready-to-eat foods from a package or can, such as canned green beans or prepackaged breakfast burritos, to an internal temperature of at least 135 °F for 15 seconds for hot holding.

4. Reheat the following products to 165 °F for 15 seconds:
- Any food that is cooked, cooled, and reheated for hot holding
- Leftovers reheated for hot holding
- Products made from leftovers, such as soup
- Precooked, processed foods that have been previously cooled

5. Reheat food for hot holding in the following manner if using a microwave oven:
- Heat processed, ready-to-eat foods from a package or can to at least 135 °F for 15 seconds
- Heat leftovers to 165 °F for 15 seconds
- Rotate (or stir) and cover foods while heating
- Allow to sit for 2 minutes after heating

6. Reheat all foods rapidly. The total time the temperature of the food is between 41 °F and 165 °F may not exceed 2 hours.

MONITORING:
1. Use a clean, sanitized, and calibrated probe thermometer.

2. Take at least two internal temperatures from each pan of food.

CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not following the procedures in this SOP.
2. Continue reheating and heating food if the internal temperature does not reach the required temperature.
VERIFICATION AND RECORD KEEPING:
Foodservice employees will record product name, time, the two temperatures/times, and any corrective action taken on the Cooking and Reheating Temperature Log. Foodservice manager will verify that foodservice employees have taken the required reheating temperatures by visually monitoring foodservice employees during the shift and reviewing, initialing, and dating the Cooking and Reheating Temperature Log at the close of each day. The temperature logs are kept on file for a minimum of 1 year.

VERIFICATION AND RECORD KEEPING:
The foodservice manager will periodically check the storage and use of utensils during service. In addition, the foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to be kept on file for a minimum of 1 year.

4. Follow manufacturer’s directions for specific mixing, storing, and first aid instructions on the chemical containers in the MSDS.

5. Label and date all poisonous or toxic chemicals with the common name of the substance.

6. Store all chemicals in a designated secured area away from food and food contact surfaces using spacing or partitioning.

7. Limit access to chemicals by use of locks, seals, or key cards.

8. Maintain an inventory of chemicals.

9. Store only chemicals that are necessary to the operation and maintenance of the location.

10. Mix, test, and use sanitizing solutions as recommended by the manufacturer and the State or local health department.

11. Use the appropriate chemical test kit to measure the concentration of sanitizer each time a new batch of sanitizer is mixed.

12. Do not use chemical containers for storing food or water.

13. Use only hand sanitizers that comply with the 2009 FDA Food Code. Confirm with the manufacturer that the hand sanitizers used meet the requirements of the 2009 FDA Food Code.

14. Label and store first aid supplies in a container that is located away from food or food contact surfaces.

15. Label and store medicines for employee use in a designated area and away from food contact surfaces. Do not store medicines in food storage areas.

16. Store refrigerated medicines in a covered, leak proof container where they are not accessible to children and cannot contaminate food.

MONITORING:
1. Foodservice employees and foodservice manager will visually observe that chemicals are being stored, labeled, and used properly during all hours of operation.

CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not following the procedures in this SOP.

2. Discard any food contaminated by chemicals.

3. Label and properly store any unlabeled or misplaced chemicals.

VERIFICATION AND RECORD KEEPING:
The foodservice manager will complete the Food Safety Checklist daily to indicate that monitoring is completed. Foodservice employees will record the name of the contaminated food, date, time, and the reason why the food was discarded on the Damaged and Discarded Product Log. The foodservice manager will verify that appropriate corrective actions are being taken by reviewing, initialing, and dating the Damaged and Discarded Product Log each day. The Food Safety Checklist and Damaged and Discarded Product Logs are kept on file for a minimum of 1 year.

Following your store prep chart, have prep ready in correct containers for morning and night shift.

1. Alway wash your hands properly before and after finishing any task. This will minimize the possibility of cross contamination and helath hazards.

2. Tools needed: cutting board and strawberry stem remover.

3. Using a fruit strainer rinse with cold water. Never use hot water because it can deteriorate the fruit.

4. When using any type of knife or blade wear cut-resistant gloves, with plastic gloves over.

5. Cut the strawberry leaves and discard it, then cut the strawberry in half (horizontal direction) and in small pieces cut the rest in vertical direction.

6. make sure you prepare the number of quarts on the pre-chart.

7. Write holding time stickers following prep chart and stick them on container.

8. After use wash tools immediately, do not leave any sharp blades in sink. This can cause serious injuries.

TABLES AND CHAIRS CLEANING

1. Clean tables and chairs with 2 different towels and ECOLAB Glass force 225 cleaner spray with white for the tables and blue for the chairs.

2. After using towels place them inside the sanitizer bucket.

3. Have two different sanitizer buckets, one for chairs with blue towel in it and one for table with the white towel in it.

4. Make sure table side boards are wiped down.

5. Chairs should be wiped down each and every time they get dirty.

6. This has to be done at opening, closing, or as necessary.

7. Wash your hands after finisshing the task and then return to your position.

TOPPING DELIVERY

1. Open boxes with safety box cutter.

2. Following F.I.F.O (First In First Out) place boxes where assigned. Old one on top of the new products or old on in front of new product.

3. Make sure that "USE FIRST" stickers are placed on every visible open product case or old case, when new delivery comes in.

4. Always wash your hands properly before starting and after finishing any task. This will minimize the possiblity of cross contamination and helath hazards. Plastic gloves will be needed for the following tasks.

5. Put holding time on every box, which indicates opeing day of the bag, ot its expiration dates. For dry toppings back-ups (14 days of holding time) and for frozen toppings (14 days).

8. Write holding time stickers following prep chart and stick them on container.

9. Follow prep chart to have backups ready as needed.

10. Place the backup pans on the assigned shelf.

PROPER ROTATION

1. Always wash your hands properly before starting and after finishing any tasks. This will minimmize the possibility of cross contamination and health hazards. Plastic gloves will be needed for all food handling tasks.

2. Every morning turn on Topping Cooler to reach 38-40 degrees F (a small thermometer should be inside the coller to always monitor the temperature). At closing make sure you turn the cooler off. Cover alltoppings with clear lids and take them out of the cooler so they can be stored in the walk-in cooler, with use first stickers on.

3. Make sure to take the stainless divider bars out to be washed. Dry toppings can stay in the counter insert covered with lids and with use first stickers on, but make sure all counter inserts are wiped down and clean.

4. The Concept Image is to look full, delicious and fresh to eat at all times.

5. Make sure all spoons are ponting to the same left corner direction; this make it look more organized.

6. At opening through closing follow up proper rotation (F.I.F.O.).

7. When refill is needed for any topping bring out a full container of the smae topping to replace the empty one, then remove the topping from the counter and take it to the kitchen. Place the removed container onto the back up shelf with a use first sticker. Discard small residues and place the empty container inside of the dish WASH compartment. Follow this procedure for every topping refill.
NOTE: When customers mix toppings wash your hands, wear plastic gloves, using a topping spoon, take them out of the wrong pan of toppings and discard.

8. Throughout the day until closing, the borders around all toppings and the counter have to be cleaned. Use a small food brush and a 1/6 sized 2 1/2 inch clear pan container to clean any spots diificult to clean due to the small spaces between toppings.

9. Placed 2 adequate sanitizer buckets filled 1/2 way one of them with a clean white towel inside and the other with a blue towel. Change towel as needed and the sanitizer water every 4 hours or as needed.
- NOTE: White towel must be used with all food contact surfaces such as tables, machines, scales and dividers, etc. Blue towels must be used with none food contact surfaces such as chairs, couches, doors, etc.

10. Make sure towels are always placed inside sanitzer bucket after every use to minimize bacteria. When needed wipe down the borders and sides of stand to maintain cleanliness.

11. Be aware that it is critical to keep all NUT crocks next to each other to avoid customers scattering the nuts to other products; preventing any type of allergic reactions.

Transporting Food to Remote Sites - Satellite Locations

Transporting Food to Remote Sites (Satellite Locations)

PURPOSE:
To prevent foodborne illness by ensuring that food temperatures are maintained during transportation and contamination is prevented.

SCOPE:
This procedure applies to foodservice employees who transport food from a central location to remote sites (satellite locations).

INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP.

2. Follow State or local health department requirements.

3. If State or local health department requirements are based on the 2009 FDA Food Code:
- Keep frozen foods frozen during transportation.
- Maintain the temperature of refrigerated, potentially hazardous foods at 41 °F or below and cooked foods that are transported hot at 135 °F or above.

4. Use only food carriers for transporting food approved by the National Sanitation Foundation International or that have otherwise been approved by the state or local health department.

5. Prepare the food carrier before use:
- Ensure that all surfaces of the food carrier are clean.
- Wash, rinse, and sanitize the interior surfaces.
- Ensure that the food carrier is designed to maintain cold food temperatures at 41 °F and hot food temperatures at 135 °F or above.
- Place a calibrated stem thermometer in the warmest part of the carrier if used for transporting cold food, or the coolest part of the carrier if used for transporting hot food. Refer to the Using and Calibrating Thermometers SOP.
- Pre-heat or pre-chill the food carrier according to the manufacturer’s recommendations.

7. Place food containers in food carriers and transport the food in clean trucks, if applicable, to remote sites as quickly as possible.

8. Follow Receiving Deliveries SOP when food arrives at remote site.

MONITORING:
1. Check the air temperature of the food carrier to ensure that the temperature suggested by the manufacturer is reached prior to placing food into it.

2. Check the internal temperatures of food using a calibrated thermometer before placing it into the food carrier. Refer to the Holding Hot and Cold Potentially Hazardous Foods SOP for the proper procedures to follow when taking holding temperatures.

CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not following the procedures in this SOP.

2. Continue heating or chilling food carrier if the proper air temperature is not reached.

3. Reheat food to 165 °F for 15 seconds if the internal temperature of hot food is less than 135 °F. Refer to the Reheating Potentially Hazardous Foods SOP.

4. Cool food to 41 °F or below using a proper cooling procedure if the internal temperature of cold food is greater than 41 °F. Refer to the Cooling Potentially Hazardous Foods SOP for the proper procedures to follow when cooling food.

5. Discard foods held in the danger zone for greater than 4 hours.
VERIFICATION AND RECORD KEEPING:
Before transporting food to remote sites, foodservice employees will record food carrier temperature, food product name, time, internal temperatures, and any corrective action taken on the Hot and Cold Holding Temperature Log. Upon receipt of food at remote sites, foodservice employees will record receiving temperatures and corrective action taken on the Receiving Log. The foodservice manager at central locations will verify that foodservice employees are following this SOP by visually observing employees and reviewing and initialing the Hot and Cold Holding Temperature Log daily. The foodservice manager at the remote site(s) will verify that foodservice employees are receiving foods at the proper temperature and following the proper receiving procedures by visually observing receiving practices during the shift and reviewing and initialing the Receiving Log daily. All logs are kept on file for a minimum of 1 year. The foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to kept on file for a minimum of 1 year.

PURPOSE:
To prevent foodborne illness by ensuring that the appropriate type of thermometer is used to measure internal product temperatures and that thermometers used are correctly calibrated for accuracy.

SCOPE:
This procedure applies to foodservice employees who prepare, cook, and cool food.

KEYWORDS:
Thermometers, Calibration
INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP.

2. Follow State or local health department requirements.

3. Follow the food thermometer manufacturer’s instructions for use. Use a food thermometer that measures temperatures from 0 °F (-18°C) to 220 °F (104°C) and is appropriate for the temperature being taken. For example:
- Temperatures of thin products, such as hamburgers, chicken breasts, pizza, filets, nuggets, hot dogs, and sausage patties, must be taken using a thermistor or thermocouple with a thin probe.
- Bimetallic, dial-faced stem thermometers are accurate only when measuring temperatures of thick foods. They may not be used to measure temperatures of thin foods. A dimple mark located on the stem of the thermometer indicates the maximum food thickness that can be accurately measured.
- Use only oven-safe, bimetallic thermometers when measuring temperatures of food while cooking in an oven.

4. Have food thermometers easily-accessible to foodservice employees during all hours of operation.

5. Clean and sanitize food thermometers before each use. Refer to the Cleaning and Sanitizing Food Contact Surfaces SOP for the proper procedure to follow.

6. Store food thermometers in an area that is clean and where they are not subject to contamination.
MONITORING:
1. Foodservice employees will use either the ice-point method or boiling-point method to verify the accuracy of food thermometers. This is known as calibration of the thermometer.

2. To use ice-point method
- Insert the thermometer probe into a cup of crushed ice.
- Add enough cold water to remove any air pockets that might remain.
- Allow the temperature reading to stabilize before reading temperature.
- Temperature measurement should be 32 °F (+ 2 °F) [or 0°C (+ 1°C)]. If not, adjust according to manufacturer’s instructions.

3. To use boiling-point method
- Immerse at least the first two inches of the probe into boiling water.
- Allow the temperature reading to stabilize before reading temperature.
- Reading should be 212 °F (+ 2 °F) [or 100°C (+ 1°C)]. This reading may vary at higher altitudes. If adjustment is required, follow manufacturer’s instructions.

4. Foodservice employees will check the accuracy of the food thermometers
- At regular intervals (at least once per week)
- If dropped
- If used to measure extreme temperatures, such as in an oven
- Whenever accuracy is in question

CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not following the procedures in this SOP.

2. For an inaccurate, bimetallic, dial-faced thermometer, adjust the temperature by turning the dial while securing the calibration nut (located just under or below the dial) with pliers or a wrench.

3. For an inaccurate, digital thermometer with a reset button, adjust the thermometer according to manufacturer’s instructions.

4. If an inaccurate thermometer cannot be adjusted on-site, discontinue using it, and follow manufacturer’s instructions for having the thermometer calibrated.

5. Retrain employees who are using or calibrating food thermometers improperly.

VERIFICATION AND RECORD KEEPING:
Foodservice employees will record the calibration temperature and any corrective action taken, if applicable, on the Thermometer Calibration Log each time a thermometer is calibrated. The foodservice manager will verify that foodservice employees are using and calibrating thermometers properly by making visual observations of the employees during the calibration process and all operating hours. The foodservice manager will review and initial the Calibration Log daily. The Calibration Log will be kept on file a minimum of 1 year. The foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to be kept on file for a minimum of 1 year.

6. Wash hands and change gloves:
- Before beginning food preparation
- Before beginning a new task
- After touching equipment such as refrigerator doors or utensils that have not been cleaned and sanitized
- After contacting chemicals
- When interruptions in food preparation occur, such as when answering the telephone or checking in a delivery
- When handling money
- Anytime a glove is torn, damaged, or soiled
- Anytime contamination of a glove might have occurred

MONITORING:
1. A designated foodservice employee will visually observe that gloves or suitable utensils are used and changed at the appropriate times during all hours of operation.

CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not following the procedures in this SOP.

2. Discard ready-to-eat food touched with bare hands.

VERIFICATION AND RECORD KEEPING:
The foodservice manager will verify that foodservice workers are using suitable utensils by visually monitoring foodservice employees during all hours of operation. The foodservice manager will complete the Food Safety Checklist daily. The designated foodservice employee responsible for monitoring will record any discarded food on the Damaged and Discarded Product Log. The Food Safety Checklist and Damaged and Discarded Food Log are kept on file for a minimum of 1 year.

INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP. Refer to the Using and Calibrating Thermometers SOP.

2. Follow State or local health department requirements.

3. If State or local health department requirements are based on the 2009 FDA Food Code, establish written procedures that clearly identify the:
- Specific foods for which time rather than temperature will be used to limit bacteria growth.
- Corrective procedures that are followed to ensure that foods are cooled properly. Refer to the Cooling Potentially Hazardous Foods SOP.
- Marking procedures used to indicate the time that is 4 hours past the point when the food is removed from temperature control, such as an oven or refrigerator.
- Procedures that are followed when food is in the danger zone for greater than 4 hours.

4. Cook raw potentially hazardous food within 4 hours past the point when the food is removed from temperature control.

5. Serve or discard cooked or ready-to-eat food within 4 hours past the time when the food is removed from temperature control.

6. Avoid mixing different batches of food together in the same container. If different batches of food are mixed together in the same container, use the time associated with the first batch of food as the time by which to cook, serve, or discard all the food in the container.

MONITORING:
1. Foodservice employees will continually monitor that foods are properly marked or identified with the time that is 4 hours past the point when the food is removed from temperature control.

2. Foodservice employees will continually monitor that foods are cooked, served, or discarded by the indicated time.

CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not following the procedures in this SOP.

2. Discard unmarked or unidentified food or food that is noted to exceed the 4-hour limit.

VERIFICATION AND RECORD KEEPING:
Foodservice employees will mark or otherwise identify food as specified in the Instructions Section of this SOP. The foodservice manager will verify that foodservice employees are following this procedure by visually monitoring foodservice employees and food handling during the shift. The foodservice manager will complete the Food Safety Checklist daily. The Food Safety Checklist is to be kept on file for a minimum of 1 year.

PURPOSE:
To prevent or reduce risk of foodborne illness or injury by contaminated fruits and vegetables.

SCOPE:
This procedure applies to foodservice employees who prepare or serve food.

KEYWORDS:
Fruits, Vegetables, Cross-Contamination, Washing

INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP.

2. Follow State or local health department requirements.

3. Wash hands using the proper procedure.

4. Wash, rinse, sanitize, and air-dry all food-contact surfaces, equipment, and utensils that will be in contact with produce, such as cutting boards, knives, and sinks.

5. Follow manufacturer’s instructions for proper use of chemicals.

6. Wash all raw fruits and vegetables thoroughly before combining with other ingredients, including:
- Unpeeled fresh fruit and vegetables that are served whole or cut into pieces.
- Fruits and vegetables that are peeled and cut to use in cooking or served ready-to-eat.

7. Wash fresh produce vigorously under cold running water or by using chemicals that comply with the 2009 FDA Food Code. Packaged fruits and vegetables labeled as being previously washed and ready-to-eat are not required to be washed.

8. Scrub the surface of firm fruits or vegetables such as apples or potatoes using a clean and sanitized brush designated for this purpose.

9. Remove any damaged or bruised areas.

10. Label, date, and refrigerate fresh-cut items.

11. Serve cut melons within 7 days if held at 41 °F or below. Refer to the Date Marking Ready-to-Eat, Potentially Hazardous Food SOP.

12. Do not serve raw seed sprouts to highly susceptible populations such as preschool-age children.

MONITORING:
1. The foodservice manager will visually monitor that fruits and vegetables are being properly washed, labeled, and dated during all hours of operation.

2. Foodservice employees will check daily the quality of fruits and vegetables in cold storage.

CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not following the procedures in this SOP.

2. Remove unwashed fruits and vegetables service and washed immediately before being served.

3. Label and date fresh cut fruits and vegetables.

4. Discard cut melons held after 7 days.
VERIFICATION AND RECORD KEEPING:
The foodservice manager will complete the Food Safety Checklist daily to indicate that monitoring is being conducted as specified in this SOP. The Food Safety Checklist is to be kept on file for a minimum of 1 year.

SCOPE:
This procedure applies to anyone who handle, prepare, and serve food.

KEYWORDS:
Handwashing, Cross-Contamination

INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP.

2. Follow State or local health department requirements.

3. Post handwashing signs or posters in a language understood by all foodservice staff near all handwashing sinks, in food preparation areas, and restrooms.

4. Use designated handwashing sinks for handwashing only. Do not use food preparation, utility, and dishwashing sinks for handwashing.

5. Provide warm running water, soap, and a means to dry hands. Provide a waste container at each handwashing sink or near the door in restrooms.

6. Keep handwashing sinks accessible anytime employees are present.

7. Wash hands:
- Before starting work
- During food preparation
- When moving from one food preparation area to another
- Before putting on or changing gloves
- After using the toilet
- After sneezing, coughing, or using a handkerchief or tissue
- After touching hair, face, or body
- After smoking, eating, drinking, or chewing gum or tobacco
- After handling raw meats, poultry, or fish
- After any clean up activity such as sweeping, mopping, or wiping counters
- After touching dirty dishes, equipment, or utensils
- After handling trash
- After handling money
- After any time the hands may become contaminated

8. Follow proper handwashing procedures as indicated below:
- Wet hands and forearms with warm, running water at least 100 °F and apply soap.
- Scrub lathered hands and forearms, under fingernails, and between fingers for at least 10-15 seconds. Rinse thoroughly under warm running water for 5-10 seconds.
- Dry hands and forearms thoroughly with single-use paper towels.
- Dry hands for at least 30 seconds if using a warm air hand dryer.
- Turn off water using paper towels.
- Use paper towel to open door when exiting the restroom.

9. Follow FDA recommendations when using hand sanitizers. These recommendations are as follows:
- Use hand sanitizers only after hands have been properly washed and dried.
- Use only hand sanitizers that comply with the 2009 FDA Food Code. Confirm with the manufacturers that the hand sanitizers used meet these requirements.
- Use hand sanitizers in the manner specified by the manufacturer.

MONITORING:
1. A designated employee will visually observe the handwashing practices of the foodservice staff during all hours of operation.

2. The designated employee will visually observe that handwashing sinks are properly supplied during all hours of operation.

CORRECTIVE ACTIONS:
1. Retrain any foodservice employee found not following the procedures in this SOP.

2. Ask employees that are observed not washing their hands at the appropriate times or using the proper procedure to wash their hands immediately.

3. Retrain employee to ensure proper handwashing procedure.

VERIFICATION AND RECORD KEEPING:
The foodservice manager will complete the Food Safety Checklist daily to indicate that monitoring is being conducted as specified. The Food Safety Checklist is to be kept on file for a minimum of 1 year.

Always wash your hands prooperly before starting and after finishing any task. This will minimize the possibility of cross contamination and health hazards.

1. Tools needed a cutting board and plastic knife.

2. Wash watermelon or cantaloupe with cold water. Never use hot water because it can deteriorate the fruit.

3. When using any type of knief or blade wear cut-resistent gloves, with plastic gloves over.

4. Slice off the top and the bottom of melon, stand it on end and slice through the center, cut each half into sections, hold sections in one hand while you slowly remoce the melon from ints rind. Finally cut them into small pieces.

5. Make sure you prepare the number of quarts on the prep-chart. Write holding time stickers following prep chart and stick them on container.

6. After use wash tools immediately do not leave any sharp blades in sink. This can cause serious injuries.

YOCREAM PRODUCTS JULIAN DATE CODE

Yocream products are produced with a Julian date code on the top seal. Below is how to read this information. For example: 1061 G2-4 15:33

106 = calendar day produced (January 1 =0, December 31 = 365, this example is April 16)

1 = last digit of the year in which it was produced (2011)

G2-4 = tank in which it was produced

15:33 = military time it was produced Or manufactured by.

Yogurt Delivery

1. Once product arrives, immediately place into cooler for thawing or freezer if it is not going to be used soon. Handle the product with care: A drop or throw of the case will cause damage to inner contents and can cause leakage of the product.

2. To store product in frozen stat, maintain temperature of 0F or less. Product has a 30 month shelf life from the date of manufacture if stored properly. See Yocream Product Julian Date Code for instructions for instructions on reading code dates.

3. To thaw, place product in refrigerator at 38 - 40 degrees F for approximately 3 to 4 days.

4. Product should be used within 14 days of beginning of thaw.

5. To ensure freshness of product use the "First in - First out" rule: Use in "thaw Date" order. Use product that was thawed first and the rest in date-thawed order. Enter date yogurt case is opened for thawing on upper front left side of each individual carton.

OPEN PACKAGES WITH SAFETY BOX CUTTER

1. These yogurt cartons have to be placed inside walk-in cooler at 39-40 degrees F. make sure the old cartons are in front of new ones; following First In, First Out (F.I.F.O). This means that products should be used in the order in which they are delivered. Ensure that these products are dated to use by dates to guarantee proper rotation.

2. Put yogurt cartons on top of a stainless steel tray, this will prevent any leaking when cartons are damaged. There shouldn't be any yogurt cartons with out a stainless steel tray.

3. Depending on your design store image, if there is any closed cases of frozen yogurt left, put the delivery date in a visible side of the box and place it where indicated in your walk-in coller. Always use a stainless steel tray under.

4. At closing, open the closed cases and following F.I.F.O follow same steps to put away where indicated.

5. "USE FIRST" stickers should be used in any open product, so workers will know to use it first.